Orange Chicken

Sweet, sticky, and sassy. Chinese-American takeout’s GOAT — crispy chicken tossed in a citrusy glaze that's basically edible happiness.

Ingredients:

Chicken

• 4 Boneless chicken thighs bite sized

• ⅓ cup potato starch

• ⅓ cup Flour

• 3 Eggs

• Oil for frying

Orange sauce 

• 1 cup brown Sugar

• 2 Tbsp Rice Vinegar

• 2 Tbsp Soy Sauce

• ¼ tsp grated Ginger

• 2 minced garlic cloves

• ½ tsp Red Chili Flakes

• 1 Tablespoon corn starch

• 1 whole orange zest 

• 1 cup Orange Juice

Garnish 

• Strings of peeled orange

• Green onions

Directions:

To make orange sauce:

1. In a medium pot, add orange juice, brown sugar, vinegar, soy sauce, ginger, garlic, and red chili flakes. Heat for 3 minutes.

2. In a small bowl, whisk 1 Tablespoon of potato starch with 2 Tablespoons of water to form a paste. Add to orange sauce and whisk together. Continue to cook for 5 minutes, until the mixture begins to thicken. Once the sauce is thickened, remove from heat and add orange zest.

To make chicken:

1. Place flour and potato starch in a shallow dish or pie plate. Add a pinch of salt. Stir.

2. Whisk eggs in shallow dish.

3. Dip chicken pieces in egg mixture and then flour mixture. Place on plate.

4. Heat 2 -3 inches of oil in a heavy-bottomed pot over medium-high heat. Using a thermometer, watch for it to reach 350 degrees.

5. Working in batches, cook several chicken pieces at a time. Cook for 2 - 3 minutes, turning often until golden brown. Place chicken on a paper-towel-lined plate. Repeat.

6. Toss chicken with orange sauce. You may reserve some of the sauce to place on rice. Serve it with a sprinkling of green onion and orange zest, if so desired.